It will take about 20 minutes. Attachment: Pickled pepper chicken feet

1: It is best to choose fresh or bagged chicken feet. Don’t choose ones that are discolored and don’t have lumps on them. something.

2: Chop the chicken feet in half from the middle.

3: Boil the soup, put the onions, ginger, garlic, bay leaves, nutmeg, and a little salt into a casserole and add water to cook for 20 minutes (the amount of water depends on how many chicken feet are soaked), and then add the enamel Or let it cool in a ceramic basin.

4: Put the chicken feet into a casserole (water covers the chicken feet), add cooking wine, salt and cook for 30 minutes.

5: Put the chicken feet into the boiled and cooled soup (just enough to submerge the chicken feet). Chop the pickled peppers and pour the juice onto the chicken feet. If you are worried about it being too bland, you can also add a little salt. .

6: Just put the soaked chicken feet at room temperature for 2-3 days.

Notes:

1: It is best to buy Qifeng brand (280ml) for pickled peppers, which can make two kilograms.

2: This dish is better to make in winter, because it tastes better at room temperature than in the refrigerator.

3: Don’t use plastic containers, as this is not delicious and will spoil.

4: It’s best to cook it in a casserole, so it tastes delicious.